How to cultivate and preserve celery - Archive · 2011. 11. 10. · CONTENTS. Page. PREFACE,- iii...
Transcript of How to cultivate and preserve celery - Archive · 2011. 11. 10. · CONTENTS. Page. PREFACE,- iii...
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ROSE COIOTKD CELERY
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&*No. 1.
HOW TO CULTIVATE AND PRESERVE
CELERY.BY THEOPHILUS KOESSLE,
OP THE DEMfHH HOUSE, AIDANT, N. T.
FREE LIBRA*A PREFACE,
BY HENKY S. OLCOTT.
ALBANY :
THEOPHILUS ROESSLE, DELAVAN HOUSE.
NEW YORK : C. M. SAXTON, BARKER & COMPANY.
AND BY ALL BOOKSELLERS.
1860.
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Entered according to act of Congress, in the year 1860,
BY THEOPHILUS ROESSLE,
in the Clerk's Office of the District Court of the United States for the
Northern District of New York.
MUNSELL & ROWLAND, PRINTERS,
ALBANY.
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CONTENTS.
Page.
PREFACE, - iii
SUMMER CELERY, - 27
Varieties, 29
Preparing the hot-beds, - 31
Watering the beds, 35
Airing the plants,- 38
Hoeing the beds, 42
Transplanting,- 43
Preparing the trenches, - 48
Hoeing, - 53
Banking, 58
Digging the crop,- 66
Preparing for use,- - - - 67
M741493
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CONTENTS.
Page.
WINTER CELERY, - 71
Preparing the ground, 73
Sowing and hoeing,- 76
How and when to bury,- 79
Covering for the winter, - 85
Digging for use, 90
OTHER HAND-BOOKS, - 95
Potatoes, 97
Corn, - - 98
Cauliflowers, - 99
Cabbage,- - 99
Turnips, 100
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ILLUSTRATIONS.
Page.
Rose-Colored Celery,- - Front.
White Celery,- - -27
Diseased Celery, &$
Illustrations of Treatment, - 70
Fig. 1, Celery in Trenches.
2, Size at First Hoeing.
3, First Banking.
4, Slope of Hill.
5, Buried for Winter.
6, Second Banking.
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PREFACE
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PREFACE.
In every business, trade and profession,
we see some men, who, with no better
chances than their neighbors, somehow
thrive and grow rich;while others fail.
The unfortunate ones, unconscious of the
real causes of their disappointment, think
themselves the victims of malign influ-
ences, and bewail their bad luck. The
sober sense of the world, however, judging
impartially in the case, decides that the
successful man has conquered his fortune
by being industrious, economical, observ-
ing ; by a straight forward and persistent
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IV PREFACE.
policy, and by using foresight and good
judgment.
True as this is in all occupations, there
is none, perhaps, to which the rule will
apply with more certainty than that of
market-gardening. Almost every vegeta-
ble which we use has been produced, by
skill and care, from an inferior, wild-
growing plant, and there is a constant
tendency to revert or fall back to that ori-
ginal condition;a result which we prevent
only by the diligent use of skillful treat-
ment. Thus it is with the potato, the
tomato, asparagus, rhubarb, celery; and
when we come to fruits, we find the same
rule applying to the apple, peach, plum,
pear, and others. The regular processes
of nature have been changed by man for
his own purpose, and plants, trees, and
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PREFACE. V
even animals have been forced to develop
to excess the parts most suitable for
human food, at the expense of those the
least valuable. Thus the apple and peach,
which in their original wild state aimed
only to produce their seed, have by art been
made to surround that seed with a mass
of pulp, which is made greater in quantity,
and more luscious in flavor, according to
the treatment we bestow upon the trees.
Asparagus, in its natural state a sea-side
grass, spindling in size and useless for
food, has when transplanted into the gar-
den and carefully cultivated been made
to produce thick, tender, succulent stalks,
and is now one of our most delicious
vegetables. So with celery. In its wild
state, in which it is found in ditches
throughout Europe, it is rank, coarse, and
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VI PREFACE.
even poisonous, but by cultivation it
becomes crisp, sweet, juicy, and of an
agreeable flavor. Turning to the animal
kingdom, we see our domestic cow, which
otherwise would secrete only enough milk
to suckle her young and, this accomplished,
go dry the rest of the year, made by the
art of man to yield for her owner ten,
twenty, and sometimes even more quarts
of milk daily. And in the matter of beef
production, we see how the intelligent
labors of Colling, Bates, Quartly, Turner,
and their compeers, have resulted in the
production of animals which convert their
food almost entirely into the most valua-
ble portions of meat.
Again, we must remember that many
of our common vegetables are natives of
tropical or very warm climates;in which
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PREFACE. Vll
they run through all the stages of growth
unchecked by frost or cold, and are planted
by nature in the very soils which are best
adapted to produce their fruit in greatest
luxuriance. From these favorable climes
they have been brought to struggle with
our changeful seasons, and are often
planted on soils in every way unsuited to
them. If, therefore, we expect them to
not only do as well but much better than
they did at home, it is but fair to suppose
that we must give them extraordinary
attention, and by our vigilance avert the
ill effects of sudden alterations of tem-
perature.
The intelligent reader will understand,
from these illustrations, that if we would
control the laws of nature to work for our
profit we must exercise a diligence and skill
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Vlll PKEFACE.
and give an attention to minor details,
more unremitting as the desired result is
of importance to us, and in contravention
to the ordinary course of Nature. The
skillful gardener not only maintains but
continually improves the quality of his
vegetables, and by a close study of the
laws of their growth, is enabled to origin-
ate, or create, new and better varieties.
It needs but a cursory glance at the
nature of celery to make us see why it has
been so difficult a matter to raise it of the
best quality, and keep it sound as long as
we choose to send it to market. Sow the
seed and leave it to itself and the plant will
grow rank, with abundance of leaves, its
stalks all green, except a little portion at
the heart, and in due season it produces
its seed abundantly. But we want its
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PREFACE. IX
stalks to blanch and become crisp, and
attain as great a length as possible. So
we transplant it when a few inches high,
and when the stalks have grown awhile
we surround them with earth. The plant
thus hemmed in, and having no access to
the sunlight except at the top, pushes
upward, as a man confined in a narrow
tube would struggle upward to get free,
and the juices not being acted upon by
sunlight, the chlorophyll, or green color-
ing matter, is not elaborated, and the
stalks grow white. Does any one suppose
that when a plant is thus surrounded with
earth it is as little liable to disease, as
when exposed to the air in its natural
state ? The stalk is composed of a fragile
cellular structure which abounds with
watery juice, in which, besides other in-
2
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X PREFACE.
gradients there is a small proportion of
sugar in solution. So long as a certain
temperature is maintained, with only a
given density of soil, air and heat will be
supplied to the stalks in such proportion
that the plant remains in health, and its
growth is unimpeded. In this case the
only change from a state of Nature is that
the green coloring matter is not elabo-
rated, and the stalk grows white. But
once pass this point and what is the re-
sult ? Shut out from air and light, sodden
with earthy water in which it is forced
to grow, the stalk becomes unhealthy, its
sugar changes to acid, the woody tissues
are burned or rusted, decay and then
decomposition ensues. In other words,
there is a certain definite quantity of air
and light required by a celery plant to
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PREFACE* XI
preserve a state of health, the delicate
tissues of its stalk will withstand only a
limited amount of maltreatment, and the
exact processes of culture which we must
pursue to secure a good crop of Celery and
keep it afterwards, can only be learnt by
long experience in the business.
We frequently see men engage in the
business of vegetable growing without the
slightest intelligent idea of the nature of
plants, without patience and industrious
habits, and with so little common sense
as to expect large and good crops without
manure or high culture. These, and their,
number is very great, are the ones who
fail, and bewail their luck, and grow poor
and poorer, and finally sink to the condi-
tion of hired laborers for their more clever
neighbors. These are the men who find
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xii PREFACE.
their soils "not suited to cauliflowers," so
little in fact, that out of every thousand
plants they get a bare half dozen of mark-
etable heads. If they attempt a crop of
onions, they somehow get nothing but
scullions. Their turnips and radishes get
pithy and worthless. Their cabbages will
not head. Their beets, parsnips, and car-
rots, grow spindling roots, and they pour
upon the heads of their seedsmen every
invective and malediction. It is in vain
that they are told that the seed from the
same bag has produced splendid crops in
a number of instances; they know that
the seedsman is lying, or at any rate that
some extraordinarily favorable circum-
stances must have attended the other
cultivators. If they set out an orchard,
their trees grow poorer than those of other
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PREFACE. Xlll
men, and when they should rejoice in a
crop, get nothing but faggot wood. The
same "bad luck" enters their stables and
styes, in the form of disease and accident
to their occupants.
Such a man is not Mr. THEOPHILUS
ROESSLE, the author of this little pamphlet ;
as a sketch of his personal experience will
abundantly show.
Born near Stuttgardt, in the Kingdom
of Wirtemberg, and the son of a market-
gardener and vigneron, he learnt the
habits and cultivation of plants from his
very boyhood. The plow, spade, hoe and
pruning-knife were made familiar to him
in turn, as he became large enough to be
of service on the farm; and, like all the
children in that kingdom, he got a good
education. In 1825, he came to this
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XIV PREFACE.
country a mere stripling. With another
lad he found his way to Kochester, but at
TJtica the baggage of both was lost, and
they were left penniless in a land of
strangers. The companion sickened and
died in Rochester, and young Roessle,
dispirited and careworn, painfully trudged
back on foot to Utica, in the bare hope of
recovering his lost trunk. It was a boot-
less errand, however, and so he turned
his face toward Albany again. For many
a weary day he walked in his worn shoes,
without a change of raiment to his back,
or a penny in his pocket, a strange lad in
a country where he could not make his
commonest wants understood except by
signs. He arrived at length, foot-sore
and weary, at the last toll-gate on the
Schenectady turnpike, and when he was
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PREFACE. XV
speculating on his chances for a breakfast,
a farmer drove his team up to the tavern
door, and beckoning the young lad to him
got him to hold the horses while he went
in to his breakfast. For this service he
gave Eoessle a sixpence, and that money
was the corner-stone of a fortune.
Arrived in Albany, he met a little girl
selling matches, and enquiring of her for
her father, was led to a dirty room in a
dirty street, where the girl's father, an old
Swiss, the wife, and several children slept
on straw. Eoessle obtained the privilege
of a night's lodging, and the next morning,
finding that a few inches of snow had fallen
through the night, he borrowed a shovel
of the old main and went out to earn some
money. He made a dollar and a half
that day; and the next earned a like
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XVI PREFACE.
sum by sawing, splitting, and piling some
fire-wood. He then got a job of sawing a
dozen cords for an old Dutch Dominie,
and while at this work the attention of
old Dr. Peter Wendell being attracted to
the diligence of the lad, a bargain was
struck by which Koessle was to have his
board, two suits of clothes, and forty
dollars in cash per annum, in return
for sweeping out the Doctor's office, and
riding his rounds with him. He was thus
employed nearly four years, but then went
out to a farm on the Western Turnpike,
which he leased for a term of years from
his employer. He now commenced his
market-gardening on a small scale, feeling
his way and using his little capital to the
best advantage. An English landscape-
gardener, named Sears, took board with
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PREFACE. XV11
him, and Eoessle employed the op-
portunity afforded by the long winter
evenings to learn as much of Sears' s
beautiful profession as he could. In
spring he was employed to lay out the
place of Mr. John Prentice, and the work
was so well done that a number of lucra-
tive jobs were in succession offered to and
executed by him. Joining the two trades
together, working hard early and late, and
living with the strictest frugality, Koessle
accumulated property by slow degrees and
bettered his circumstances. The quality
of his vegetables became at last so well
known, that his marketing business in-
creased until he was forced to abandon
landscape-gardening altogether.
Celery was his heaviest crop, for he not
only retailed, and jobbed it out in Albany,3
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XV111 PREFACE.
but sold it at wholesale to other gardeners,
and supplied Washington and Fulton mar-
kets in New York, the River boats, Sara-
toga hotels, the Catskill Mountain House,
and the city of Schenectady. From 1835 to
1840 he sold an average of one thousand
bunches a day. As he says himself, he could
raise perhaps as fine a crop of celery then
as he has been able to during the past few
years, but as he could never succeed in
keeping it over winter, he was no better
oflf than his neighbors. It was only after
failures, losses, and disappointments, that
he discovered the simple expedients de-
tailed in this little work; and he estimates
that it has cost him between nine and
ten thousand dollars to acquire the
knowledge which the reader gets in the
succeeding pages for an hundred cents.
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PREFACE. XIX
It is only within ten years that he
has had partial, and within four years
absolute, success in keeping celery sound
and good throughout the winter and even
as late as the month of May. A record
of the successive failures which he has
had, would doubtless cover the separate
experiences of a score of celery growers ;
and if only a portion of them be given at
this time, it is for the reason that it does
not matter so much what he has gone
through, as that he now succeeds, and can
tell his readers how to do likewise.
Mr. Roessle's gardening was first on
seven acres, but as his sales increased he
leased adjoining places, and got up suc-
cessively to fifty, and finally one hundred
and sixteen acres. For two acres of
ground which he wished to use for celery
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XX PREFACE.
growing, he paid an annual rent of fifty dol-
lars per acre and made moneyat even that
price. He usually raised twenty-five to
thirty acres of potatoes, and sometimes
fifty ;five of radishes, five or six of peas,
fifty to sixty thousand heads of celery, and
all the ordinary vegetables in various quan-
tities. In 1836 he spent a winter at his
home in Stuttgardt, and in so doing spent
all his money, except a bare hundred
dollars with which he got back to Albany.
His credit was so good that he had no
trouble to get what land he needed, and
so he went to work again in good earnest.
That year there was a severe drouth in
Southern New York, and vegetables were
very scarce and very dear in market.
Eoessle, with characteristic shrewdness,
bought up all the crops about him in
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PREFACE. XXI
advance, and from their sale and that of
his own produce, realized a clear profit of
$2,000. This made him again a free man,
and he has kept so ever since.
It has already been stated that his
present knowledge has been obtained after
many unfortunate failures. As a case in
point, he mentions the fact that he once
hired the cellars of three large grain ware-
houses, at a rent of about $200, with a
view to storing his celery throughout
winter. He carefully carried the plants
a full mile from his farm to the cellars,
carted in his dirt, and counted upon his
prospective profits to meet certain heavy
expenses. Alas for his calculation! the
whole crop, which should have netted him
over $2,000, was a dead loss, and he had
to cart his dirt "to the place whence it
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XX11 PREFACE.
came;" thus not only losing his crop
outright, but being forced to "throw good
money after bad/' in cleaning out the
cellars, which had done all the damage.
Another time he built an outdoor cellar,
or pit, and buried in it 35,000 bunches,
laying them down and overlapping the
tops; the whole mass rotted in less than
three weeks. Again he put some 12,000
bunches into drills on the south side of a
fence, covering each drill with a double-
pitch roof of boards;but to no avail, for
his crop was not saved. And so by
degrees he went on, learning one thing
one season, another the next, and at last
learning the whole secret of celery grow-
ing, as set forth in these pages. Last
year Mr. Roessle had a crop so fine that
a single head weighed six and a half
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PREFACE. XX111
pounds, the stalks four feet in length,
three feet of which was white and to use
the expression which I recently heard,
" as clear as a lily." The quality seems to
have been appreciated by the guests of
the Delavan House, for twelve thousand
heads have been eaten at its tables within
the past ninety days. It is to be found
on the table, I am told, from July until
the following May, and of almost uniform
quality throughout.
As will be seen in another place, Mr.
Eoessle has yielded to repeated solicita-
tions, and announces several pamphlets
to follow the present one. It is intended
to make a series, each pamphlet devqted
to some special vegetable, and to that
alone, giving not so much chemical theories
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XXIV PREFACE.
or useless speculations, as the plain un-
varnished description of his own prac-
tical experience. To be sure he has his
own theory as to the cause of potato-rot,
and as to the action of manures, or the
growth of plants ;and while he may in
stating his views run counter to the popu-
lar notions of the day, he hopes the public
will not, in combating the shadows he
throws, lose sight of the important sub-
stance contained in his experiments.
So far as the Editor is personally con-
cerned, he wishes it understood that his
office is to prepare the matter for the
press, not to construct or correct the
theories of the author;and he hopes to
have the good taste to forbear from mar-
ring, by interlineations or foot-notes, the
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PREFACE. XXV
force of those peculiar views, even though
they might in some instances widely
differ from his own.
The personal experience of Mr. Roessle
has been sketched at some length for two
reasons. First: He is a successful man,
who first made enough money at market-
gardening to warrant his leasing a large
hotel, and since then has built up a for-
tune. Second : Because we have already
had too many agricultural books written,
and journals edited, by men of little or no
practical experience, who are thus unsafe
preceptors for the confiding reader. When
we know that this book on celery con-
denses into its score or two of pages the
practical experience of twenty-five years,
we are compelled to listen respectfully to
the directions which it gives for our own
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XXVI PREFACE.
practice ;and when we give our own gar-
dener orders to treat the celery after a
given fashion at a given stage of growth,
we are able to prophecy what results will
follow, by turning over a few more leaves
of our little manual and reading what its
experienced author says.
The other hand-books of this series will
appear as rapidly as circumstances may
permit.H. S. 0.
New York, March, 1860.
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large
WHITE
Joint
CELERY.
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SUMMER CELERY.
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SUMMEE CELERY.
VARIETIES.
After an experience of many years, with
a great number of varieties of celery, I
have narrowed my list to the following
few kinds which I recommend as most
profitable for general cultivation :
No. 1. Early White Solid.
No. 2. Joint do
No. 3. New Silver Leaf.
No. 4. Red Solid, or Rose-colored.
No. 5. Celeriac or Turnip-rooted.
The varieties 1, 2, and 4 are best. I
recommend number 1 for an early, and
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30 CELERY.
number 2 for the main crop. There are
doubtless other kinds which under peculiar
circumstances are valuable, but none I
think which in every respect are so
valuable, both to the market-gardener
and the private cultivator, as those above
mentioned.
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CELERY. 31
PREPARING THE HOT-BEDS.
The hot-beds should be made ready for
the reception of the seed as early as the
first day of March, in this latitude. I do
not propose to enter into the details of their
construction, further than to say that
when finished with the manure, a depth
of about twelve inches of fine soil should
be added, the surface leveled, the sashes
closed, and after being covered with straw
mats, the bed should thus remain for ten
days before a particle of seed is sown. The
object of this plan is to raise a full crop of
weeds, which at the expiration of the ten
days may be all destroyed, and the soil be
thus left clean for the crop of plants. Those
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32 CELERY.
who neglect this precaution suffer the pe-
nalty. Their tender, slow growing, young
celery plants are choked with the more
vigorous weeds ;or the weeds are removed
at the cost of great labor and expense.
The bed being now thoroughly cleansed
of weeds, it should be dug over and raked,
and a slope given to the surface corre-
sponding to that of the glass above. To
make drills for the seed, take a slat three
inches wide and of the desired length, and
press it edgewise into the soil to the
depth of an inch; making the depth
uniform throughout. Thus the seed being
deposited at an equal depth the plants
will come up simultaneously, and be of
one hight. The drills should be six inches
apart. The old plan, it will be recollected,
is to make the drills with a small marker,
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CELERY. 33
the drawing of which through the ground
makes a bottom of unequal depth ;and
some seed having two inches, others only
a half inch of soil over them, the appear-
ance of the sprouts above ground is very
various. By the plan which I recommend,
the bottom of the drill is not only level
but compact, and the moisture there
retained, not only makes the seeds sprout
sooner, but the plants more healthy. I
need scarcely enlarge upon the importance
of giving to plants of any kind a good
healthy organism at their very start in
life. For surely no intelligent man need
be told that if the powers of our plant
be enfeebled when they should be most
vigorous the damage is irreparable. The
delicate cells which should rapidly elabor-
ate its food are imperfectly formed, and5
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34 CELERY.
feeble, and the roots, few in number and
dwarfed in size, are unable to absorb from
the soil food sufficient for a vigorous
growth. It is as if we ruined the consti-
tution of a child and expected him to
develop into a healthy man. All the
efforts, therefore, of the gardener should
be directed to giving his plants a sound
organism during the first stages of its
growth.
By leaving the hot-bed unsown for ten
days we gain an advantage beyond the
eradication of weeds, in such a settling of
the bed that when the seed is sown the
surface does not crack and become uneven.
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CELERY. 35
WATERING THE BEDS.
This should be done at noon, and only
cold water should be used. As soon as one
bed is watered close it up tight, and then
proceed to another, and so on in succes-
sion. By thus doing the moisture in the
bed will be evaporated by the sun's rays,
and deposit on the glass in the form of a
dew, thereby not only forming an agree-
able shade to the plants, but giving to
them by degrees a shower of dew-drops as
they most need it. By this means I
escape the great loss of having my plants
"damp-off
77at the root; a disaster which
too often overtakes those who pursue the
old method. It would be difficult, I fancy,
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36 CELERY.
to fairly estimate the number of celery
plants thus lost every year, but it must
be set down at many millions. Since
using my plan I find that my plants make
as much growth in one day as I formerly
could get in six, and the risk is almost
nothing. Why the moisture thus con-
denses may be easily explained, and a
single illustration will suffice to make my
meaning plain. If we pour ice-water into
a tumbler, in a room the temperature of
which is 70 deg. Fahr., beads of moisture
will at once collect on the outside of the
glass. This moisture has of course not
oozed through the glass, but been forced
to separate from the layers of atmosphere
which touch the cold glass. It being a
fact that the air can hold more water in
a state of vapor as its own temperature
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CELERY. 37
is raised, and of course must lose it when-
ever that temperature is suddenly reduced.
Thus there is much more water in the air
at noon on a hot July day, than on one in
November when we can scarcely see a
dozen rods through the thick mist. Rain
is produced in this manner, by the sudden
condensation of watery vapor, and dew
by the contact of warm moisture-laden
atmosphere with the cold ground.
In the hot-bed the same law holds
good. The moisture which we have
added to the soil is heated and eva-
porated by the heat above and the heat
below, and as the glasses of the sash are
several degrees cooler than itself it is
forced to deposit in beads, as above
stated.
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38 CELERY.
AIRING THE PLANTS.
Air should be admitted to the beds
only in the forenoon;unless the plants
need no watering, in which case they
may be aired in the latter part of the
day. Many more plants are destroyed by
giving too much, than by too little air.
The glass should be shaded by mats in
the middle of the day, for much loss is
caused by a wilting of celery roots. This,
in fact, is the reason why so many plants
run to seed after they are set out, and
there are numbers of gardeners who can
certify to losses of thousands of dollars
from this accident alone. My own loss
has amounted to a very large sum. When
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CELERY. 39
the plant wilts, and is neglected for one
or more days, its sap becomes unhealthy,
and in extreme cases so dries out that
the stalk becomes pithy, like the bulb of
a pithy radish or turnip. If watered it
may partially revive, but it can never
quite recover from the check it has re-
ceived. When transplanted, not having
strength enough for a reaction, it strikes
fresh root and shoots up in a desperate
effort of nature, and is ruined. The
plants taken from the foot of the hot-bed
perhaps escape running to seed, but those
from the middle and upper portions fall
victims to the maltreatment they have
received.
By shading my plants, then, in the mid-
dle of the day I escape the wilting, and
still have the needed amount of moisture.
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40 CELERY.
If I watered them to avoid the wilting, I
should produce a mildew, and the plants
would "damp off" at the root. Celery
needs but little water, and that in the
form of dew. Hot-beds should be wa-
tered at the upper part and not at the
lower, otherwise the whole crop is endan-
gered. It is easy to know from their
appearance whether the plants require
watering, for in such case their leaves are
of a deeper color, and smaller, than of
those which do not need it. My plan is
to water twice a week, and shade the
beds when the sky is clearest; say from
10 A. M. to 4 P. M.
Gardeners will have observed that in a
hot-bed, the plants growing in the shade
of a cross-bar of the sash are invariably
healthy. They are worth much more
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CELERY. 41
than the unshaded plants, for they thrive
better in the field, and I recommend the
application of this principle to the whole
sash. I repeat it, it is in vain to hope
for a sound saleable crop of celery from
damaged plants. There are multitudes
of crops of celery that never pay for the
expense of their production. Some allow
their plants to stand too thickly, and
thus get them all tops and no bottoms.
Others, from keeping their beds too
damp, lose their crops from mildew;and
each of a host of others suffers his espe-
cial penalty for the violation of some law
of vegetable growth.
6
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42 CELERY.
HOEING THE BEDS.
This must be done only when the
leaves are quite dry, or the plants will be
stricken with rust. Bust I suppose to be
caused by the formation of an acid in the
sap, which either directly or indirectly
starts a process of decomposition in the
cells, and ultimately, the destruction of
the plant.
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CELERY. 43
TRANSPLANTING.
The removal of plants from the hot-
bed is an operation which requires great
care. It is painful to see the manner in
which it is performed in nine cases out of
every ten. The delicate rootlets of the
young plants are torn from their resting
places as if they were of no value what-
ever, but rather useless appendages to the
stem and leaves which might as well as
not be dispensed with. The bed should
be well watered an hour before the plants
are to be removed, for they are thus invi-
gorated, like the man who lunches before
starting on a journey, the soil is com-
pacted about the roots, and we are ena-
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44 CELERY.
bled to pull out only those of good shape
and equal size. If the bed be not wa-
tered, and the plants are dug instead of
being pulled, we not only get them in
poorer condition for transplanting, but
are apt to get a mixture of sizes, which
gives a very variable crop, one which
does not admit of one system of treat-
ment being applied to the whole field. If
tall and short plants be growing together,
it is easy to see that in banking the
frame to the required height we should
smother the latter, and hence much loss
ensues. It is such an easy matter to have
a crop of equal size throughout, by sim-
ply using the precautions which I have
detailed, that I am prompted to dwell
thus earnestly upon this special point.
When the plants are allowed to stand
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CELERY. 45
too thickly they become worthless when
they have gained a height of twelve
inches and are planted out, for the sun
striking them, their enfeebled constitu-
tions can not resist its heat, and they
wilt and die. I have always found that
the shorter and more "stocky'
7
my plants
are, the stronger they are in the root, and
thus the more likely to make vigorous
stalks and retain their health.
Celery plants should never be topped
before transplanting. Leaves are the
lungs of the plant and can be no more
dispensed with than can the same
organs in the animal. When a plant
is poor and spindling, and its roots
have been destroyed, it has been a com-
mon practice to attempt to counter-
balance these losses by topping the plant.
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46 CELERY.
As I never set out a poor plant I never
resort to this make-shift expedient.. The
comparitive merits of the two plans may
readily be tested by planting one row of
celery without removing the tops, and
another with the usual treatment. If the
superiority of the former practice be not
made manifest, the result will differ from
what I have observed on my own farm.
It has happened to me to raise a poor
crop more than once after having taken
every precaution, merely because I topped
my plants. Experience has taught me
these practical results, and experience I
have always thought to be the best
teacher one can have. It is useless for
us to see certain results transpiring be-
fore our eyes if we are not led to discover
the hidden causes at work to produce
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CELERY. 47
them. Any fool can see that he is losing
his crops year after year. The wise man
learns from his losses how to prevent
them.
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48 CELERY.
PREPARING THE TRENCHES.
Celery can be raised in almost every
kind of soil;but a like treatment can not
be given to all. Those who fail to raise
paying crops must more generally ascribe
the result to their careless treatment than
to the nature of their soil. It is true a
sandy loam, or a spongy muck are best
adapted to the celery plant, but with me
any kind of soil will answer. If I have a
heavy clay loam I am forced to use extra
precautions, handling it only when almost
dry; whereas with a light sandy loam
like the greater part of my farm, I pay
but little attention to this matter.
I make my trenches two feet deep and
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CELERY. 49
one foot wide. Put in well-rotted cattle
or hog manure to a depth of six inches,
and cover it with a like depth of soil
taken from the side of the trench. The
two layers are then to be thoroughly mixed,
and when completed the bottom instead
of being left flat is to be raked so as to
make a mound, higher in the middle than
at the sides. The plants are to be set
twelve inches asunder. The trenches
made five feet apart. The objection thus
mounding the bottom of the trench is that
when a heavy shower falls we escape a
disaster which often befalls us under the
flat system, viz : the smothering of many
plants by dirt washed from the banks of
the ditch. Some more hardy, or it may be
less thickly covered than the rest, may
struggle through to the surface, but the7
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50 CELERY.
chances are doubtful. If the plants be
set at the center of the mound the dirt
washed in merely fills the gutters at
either side, and the plants are left un-
harmed. I have myself lost hundreds of
thousands of celery plants, from this
smothering, and I doubt not such has been
the experience of every other cultivator.
The trenches should be prepared only
in clear weather and when the wind is
either North or West, for under such
circumstances the soil will possess its
greatest power of condensation, and the
safety of the crop be more assured. If,
however, the ground is plowed when the
wind is either South or East this con-
densing power is materially lessened, for
the soil and atmosphere will be more alike
in temperature, and as a natural result
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CELERY. 51
the plants not receiving sufficient moisture
from the air must be watered by hand,
and will require to be shaded as well.
This is all a useless labor and expense,
for celery cultivation should be so managed
as that no hand watering in the field
should ever be required. The practice
besides causing expense is injurious, for it
compacts the surface of the soil and thus
destroys its porosity. It makes but little
difference as to the heat of the day, if the
celery plants are set out soon after the
ground is plowed, for the cold overturned
soil will supply abundance of moisture to
the plants. The old plan is to prepare
the trenches in dry weather, and im-
mediately after a rain-fall to set all
hands to work setting the plants. This
was formerly my own practice, but sad
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52 CELERY.
experience has taught me better; for
while it is true I caused my plants to take
fresh root, I did enough harm to the soil
to almost counterbalance the profits. By
testing the two ways in conjunction I
found that the plants set out on a dry day
were always healthy and green, while
those set after a shower became compara-
tively yellow or brownish in hue.
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CELERY. 53
HOEING.
By the usual practice a crop of celery
is hoed early in the morning without
regard to the state of the soil as regards
moisture, and with no reference to the
direction of the wind at the time. But
what is the penalty of such practice ? That
which I suffered was the loss of thousands
of heads of celery ;and such doubtless is
the experience of others. Not suspecting
the real cause of my failures I tried at
great cost every experiment which I could
devise, and at last was rewarded by dis-
covering how to ensure a healthy crop.
Now I never hoe my celery when either
the leaves are wet or the soil is damp,
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54 CELERY.
I wait for a dry soil and a North or West
wind. Thus the plant is supplied with
moisture by the process of condensation,
and is not, as by the usual practice rusted
from the disturbance of a moist ground.
Celery is hoed for the first time with
two objects in view;to furnish moisture
to the crop, and to cover the roots with
soil so as to prevent them from being
burnt or "scalded'
7
by the sun. When a
plant becomes sun-burnt it rusts, the
stalks crack cross wise, the tubes which
convey the sap break asunder, and the
celery becomes bitter to the taste. This
unfortunate result is clearly the conse-
quence of neglect, and may arise from
ignorance or carelessness.
The first covering should be of not more
than three inches of soil over the roots
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DISEASED CELERY PLANT
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CELERY. 55
near the surface which put out laterally
and serve as feeders to the plant. Those
which strike downward supply the plant
with moisture, an office which is also per-
formed by the leaves at night, for they
condense moisture from the atmosphere
under favorable conditions. In hoeing
we must be cautious not to get dirt into
the heart of the plants, else they will be
destroyed as surely as if overtaken by a
flood. The heart of the celery plant must
be allowed when young to have an
abundance of air; many plants are lost
from being banked, when they should only
be hoed about to kill the weeds, and by
stirring the soil furnish moisture. This
stirring is of the utmost importance in
dry weather, for if the plants are once
suffered to wilt there is danger of losing
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56 CELERY.
the whole crop. Deprived of its regular
nutriment by being deprived of moisture
in suitable condition, the stalks of celery
become bitter and consequently unhealthy.
For this reason there is but little sweet
celery to be found in market in Summer,
whereas if only proper precautions were
used an abundant supply could be had
throughout the entire season. So little
indeed have gardeners been able to grow
a crop of good quality for Summer use
that a popular superstition has arisen
that celery is not fit to eat before the first
frost. There is not a particle of truth in
this assertion, as the Summer guests of
the Delavan House can abundantly tes-
tify. It has resulted from the fact, that
in the fall months we have no drouth, and
the crop once safely past the Summer and
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CELERY. 57
left to shift for itself a healthy growth is
more possible. My plants are taken care
of during the Summer heats, when they
need attention most, and not being suffered
to wilt, I am rewarded by a good healthy
crop. Celery must be planted in a cool
and rather damp place, but it can not
withstand any excess of wet, and should
never be planted where water would stand
in a ditch dug to a depth of four feet.
8
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58 CELERY.
BANKING.
This, by the majority of gardeners, is
done every few days. They commence to
bank up when the plants have only
three or four stalks, which is a fatal mis-
take. By their kindness to the plant
they are apt to ruin it, and instead of
helping, hinder its growth. So much for
not understanding the habits of the plant.
Beside, there is no need of all this labor
and expense, and hence it is so much
sheer waste of capital. My rule is to
first aim at getting a large root, and then
wait for the plant to get ten stalks, the
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CELERY. 59
tallest eighteen inches in height. By get-
ting a large root the plant gives me larger
stalks, and three or four at a time;
whereas, by the old plan of hilling, this
hardy growth is prevented, but one stalk
is produced at a time, and that a small
one. Another reason for deferring the
first banking up until the ten long stalks
are put forth, is, that the outer ones form
around the heart a complete curb, or
fence, against the access of soil, which
would produce rust and make my crop
like that of a thousand other gardeners.
Besides, I give the plant as much greater
ability to collect moisture for its use as
ten stalks are a greater number than
three or four, and by so much diminish
the liability to turn bitter. I can not
urge too strongly this having a number
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DO CELERY.
of outer stalks to form a curb for the pro-
tection of the heart, for it is impossible to
prevent rust if dirt once enters, and by
my plan the protection is effectual, the
outer stalks alone being injured by the
soil. These are always to be removed
before placing the vegetable upon the
dinner-table.
It is currently believed that celery
stalks can be blanched by banking after
they have become green, and to save all
these green stalks, gardeners commence to
bank up when barely a single stalk has
grown, and continue it from time to
time at short intervals. By so doing they
do nothing to keep the dirt from the
heart, leaving its preservation to the
merest chance.
I aim to get not only large tops and
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CELERY. 61
abundance of stalks, but a good stout bot-
tom. Those who pursue the old method
get a small root, and as a natural conse-
quence, small, feeble stalks. The result
which I have at last obtained is, to raise
celery which does not rust, is neither
pithy nor stringy, and to have an average
crop of large heads, the stalks of which
will be as white and clean as a sperm
candle. Moreover, I have to expend but
half the labor and money on the crop that
I formerly did, and thus make it a very
profitable business. Formerly the losses
were so great that the crop seldom paid
for raising, for if, perchance, I succeeded
in getting a fair crop, I lost it all after it
was harvested, from ignorance of the
method for preserving it from rotting. I
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62 CELERY.
would have every gardener study the na-
ture of the plant for himself, and not rely
wholly on what I or any other man may
say; for with ever so good a hand-book,
the cultivator will never get the mastery
over the crop so as to handle it with a cer-
tainty of profit, unless he study it in con-
nexion with his own practical experience.
Celery is absolutely one of the easiest
vegetables to raise, and the expense of its
production should almost never exceed
one cent per head.
My celery is banked twice only. The
first time is, as I said before, when it has
grown to a height of eighteen inches, and
I then bank up to the first outside leaf,
measuring from the root upward. This
leaf is the mark to work by, for if dirt be
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CELERY. 63
put above this point the celery is apt to
decay at the heart, as the loss of full half
a crop has often taught to its cultivators.
Before banking, the soil between the rows
should either be cultivated or hand-hoed,
to destroy any weeds that may be grow-
ing. This should only be done on a clear
day, for otherwise the soil is apt to be too
damp, and if any of it comes in contact
with the heart will produce decay. This
decay commences at the heart leaves, and
may be known by their appearing as if
dipped in dirty water. From the leaves it
extends downward as far as the root, and
the loss of the whole plant ensues.
The second banking is done when the
heart has grown up even with the outside
leaves, and should then be done so that
the whole plant is banked to a height of
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64: CELERY.
two feet. As soon after this as the heart
has grown up above the outer leaves the
celery will be ready for the table; the
whole period from the first banking being
but four weeks in all. By the old plan it
requires three months to get it three feet
high, and for this reason it becomes tough
and stringy, sometimes pithy and rusty,
and in any case unmarketable. By my
plan all rust, pith, stringiness, and tough-
ness is escaped, and the plant is made
sweet, crisp, tender, and palatable.
I observe the rule of never hilling
celery until about four weeks before it is
required for the table, and thus am ena-
bled to blanch it only as needed for use.
If I need a thousand heads a day through
October, I hill that number each day
throughout July, and so with other
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CELERY. 65
months. If an excessive quantity beyond
what you need for consumption is
blanched, it is liable to spoil.
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66 CELERY.
DIGGING THE CROP.
This operation, which should be per-
formed with great care, is too often so
managed as to spoil the crop produced
with the greatest care. If dug up and
suffered to lie exposed to the sun, it wilts
and becomes green and pithy. It is also
liable to become as rank and strong fla-
vored in the stalk as in the leaves. For
this reason, celery after being dug, should
be exposed to the light as little as possi-
ble, for every hour of unnecessary expo-
sure will reduce its quality in a material
degree.
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CELERY. 67
PREPARING FOR USE.
When dressed for the table, care should
be taken to have the water perfectly
clean, for otherwise the celery will be
stained, and can never be made to look
as well afterward. After the celery is all
washed and bunched, it should be placed
in a tight barrel, standing upright and
on its roots. Then pour in water to the
depth of two inches, which will effectually
prevent it from wilting or becoming pithy.
In this state it will grow as if still in the
ground. The mouth of the barrel should
be covered with a cloth thick enough to
exclude the light, and the barrel should
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bO CELERY.
be set in a cool place until the celery is
wanted for use. These simple practical
directions are but little observed, and
herein we have the reason for our seeing
so much inferior celery in the public mar-
kets. When celery is purchased in market
for family use, it should be sent home
wrapped in a cloth, or thick paper, and
at once put in a cool place, or into cold
water, where it should remain until pre-
pared for dinner. To prepare it, remove
all the outside stalks which are not good
to eat, and so trim the root that the outer
portion, or corky bark, is all removed.
Then cut the head in such a way that
each stalk shall be attached to a portion
of root, for thus each will be furnished
with a portion of sap until eaten. Celery
should not be put on the table until a few
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CELERY. 69
minutes before it is to be used. By this
means the stalks will retain all that deli-
cate flavor which they receive from the
root.
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WINTER CELERY.
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WINTEE CELERY
PREPARING THE GROUND.
The land chosen for Fall or Winter
celery should if possible be a sandy loam,
the location warm but with a cool bottom,
and if underdrained so much the better.
It will be understood from what has pre-
ceded that standing water at the root of
celery plants is very injurious, and the
question as to the necessity or profit of
underdraining, naturally suggests itself.
If a man possesses a soil which is un-
derlaid by an open gravelly bottom, it
10
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74 CELERY.
is probable that his drainage would be
naturally perfect, and he would be foolish
to lay out capital in underdraining. Myown farm is a light sandy loam and so
well drained naturally that I can work it
at almost any time. But on wet clays, or
heavy clay loams the celery grower is
forced to drain, or risk the loss of his
crop. Supposing this matter attended
to:
The ground should be prepared in the
Fall by application of a good coat of cat-
tle or hog manure, plowed or dug under.
The land should be laid up in beds about
eight feet wide with deep water furrows,
that it may be worked earlier in Spring.
As soon as the frost is out of the ground
and the ground has dried, it should be
plowed. A clear day should be chosen,
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CELERY. 75
and the ground should be laid out in
beds eight feet wide, and as long as
required.
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76 CELERY.
SOWING AND HOEING.
To make the drills, take a board four
inches wide and ten feet long (the extra
two feet beyond the width of the bed
being intended to serve as handles), and
two men, at opposite sides of the bed,
press the board edgewise into the ground
to the depth of an inch. The edge of the
board is not to be made sharp. The
drills are to be made a foot apart. Cover
the seed as fast as sown, and when the
whole bed is finished give it a light roll-
ing. By so doing the plants will come
up alike, as heretofore described. The
sprouts will come above ground in about
fourteen days. At the first hoeing thin
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CELERY. 77
the plants so that they will stand at about
half an inch apart. The greatest care
must be taken not to hoe the crop while
the dew is on, for otherwise it will be
liable to be stricken with rust. These
plants will be ready for setting out in
June or early July. They should be hoed
only in case of weeds, or if they require
water, and then it should only be done
when the wind is Northerly or Westerly.
The trenches for Winter celery are to be
made as for the Summer crop. All
celery in the Fall that has not been
banked when the first heavy frost ap-
pears, should be so treated at once to
prevent the frost from destroying it, as
the soil is too warm to admit of its being
transplanted for winter use.
Care should be used against burying
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78 CELERY.
celery too soon, else it will strike fresh
root and get ready for market before it is
wanted.
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CELERY. 79
HOW AND WHERE TO BURY.
The spot chosen for burying the winter
celery must be the COLDEST on the farm.
The North side of a hill, where the soil is
perfectly drained, is best. Whenever pos-
sible, the cultivator should manage to
give to his ground a slope of one foot in
four, the better to ensure perfect drain-
age, and to give an equal Northern ex-
posure to his buried crop. A reference to
fig. 4 will explain the appearance of the
hill side when so graded. Stretch a gar-
den line from North to South, and dig
the trench on the East side of it, two feet
deep and one foot wide, throwing the dirt
to the West side. This will raise the
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80 CELERY.
ground a foot higher, and make the whole
height from the bottom of the trench
three feet. Level the top of the bank,
and cut it down perpendicularly. The
celery for these trenches should not be
dug unless the leaves are perfectly dry.
The dirt should be left on the roots as
much as possible, and the heads are to be
laid in a row to dry those leaves that
were in the soil;but be careful not to
expose them so long that they will com-
mence to wilt. When they have dried
enough carry them to the trench, and
taking one head at a time, set it against
the perpendicular side of the trench, roots
downward, so that the tops of the leaves
will be two inches higher than the top of
the bank. Take the earth from the East-
erly side, and tread the first six inches
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CELERY. 81
about the roots to set them firmly and
encourage the putting forth of new roots.
The rest of the way up the stalk the soil
should be laid in loosely, and not pressed
tight against the celery. If some of the
heads are only a foot or eighteen inches
high they must be so mixed in and over-
lapped by the adjoining heads that they
will be protected from smothering when
the dirt is thrown in. When the trench
is all filled with celery, and the lower six
inches of soil are packed against the roots,
the rest of the dirt may be banked in on
the East side to within two inches of the
top of the plants, as on the other side.
Care must be taken in banking that none
of the stalks are bent out of the per-
pendicular.
11
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82 CELERY.
The next trench is to be made not
nearer than a foot from the first. The
ground is to be leveled, the line stretched,
and the trench made as before. The
foot-wide space between trenches is
needed to keep each row of celery cool.
In light soil, such as mine, the second
trench must be made only as fast as the
celery can be buried, else the bank will
cave in. I keep on in this way until I
have six trenches of celery, and this bed I^*
make the planting for first use.
Usually, the warmest place is chosen
for the celery pits instead of the coldest.
By this sad mistake I have lost thousands
of heads, for as soon as a thaw came, the
celery would start to grow, and ripening
before needed for use, decayed. It is
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CELERY. 83
easy to make it grow, but hard to check
it if once started."
Whereas, on the
North side of a hill I can control its
growth to my liking, and still protect it
against freezing and thawing by a proper
covering.
There are three errors into which celery-
growers fall. First : digging it up and
burying it with the leaves damp, thus
causing mildew, decay, and death. Se-
cond : knocking the dirt from the roots,
and thus leaving them to wilt and become
pithy, while the leaves are drying ;the
consequence of which is that when put
into trench the stalks become pithy also,
before the enfeebled root has a chance to
strike fresh rootlets to supply them with
sap. Third : burying their Winter celery
in damp ground, where there is no under
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84 CELERY.
drain; in which case the roots become
saturated with water, vegetation ceases,
and the roots become black and decay.
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CELERY. 85
COVERING FOR WINTER.
The beds being all filled prepare the
covering, which may be either rye, or
buckwheat, straw. If the former be used
it should be well broken up to prevent it
from lying smooth on the bed a most
important point. This covering may be
put on the bed which is to be first used,
when the ground has frozen three inches;
on the second when frozen four inches;
on the third when six inches; on the
fifth eight inches;and on the last when
frozen twelve inches. The first bed is
frozen three inches only that it may be
ready for market in four weeks from the
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86 CELERY.
time of burying, and the other depths will
ripen a regular succession of beds as
wanted one after another.
The covering is put on for two reasons :
to keep out the frost; and to keep in
what we have already suffered to enter
for our own purposes. For this reason, if
I had placed my bed in a warm situation,
the ground not freezing there as soon as it
does on the North side of a hill, the celery
would have taken fresh root, and have
grown before it could have been checked.
My readers cannot fail to see the import-
ance of controlling the maturity of celery
so as to make it accommodate itself to
their convenience, a result which is quite
within their power if the frost be allowed
to enter in turn to the several depths
above mentioned. Since adopting this
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CELERY. 87
practice I find no trouble in having celery
as white and perfect in January as in
April ;whereas when if all my beds were
covered at the same time as the first,
that is when the frost had entered but
three inches, I should find in Spring that
the bed to be last used would have either
all run to seed or decayed.
The covering of straw is to be two feet
thick, and increased as the weather grows
colder. If there should chance to be a
fall of snow that must be covered also,
to prevent its melting. By so covering it
a solid body of ice will be formed, and
the protection of your celery be increased.
These Winter beds are often covered
with a layer of fresh horse manure, which
is a practice that can not be too strongly
condemned. For, as soon as a thaw sets
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88 CELERY.
in the strength of the dung, comprising
the soluble and most powerful portions,
leaches downward, stains the celery, and
creates a sort of brown rust which mars
the beauty of the plant, and of course
greatly impairs its flavor. In a stroll
through the New York markets, a few
days since, I saw quantities of celery
exposed for sale, which had undoubtedly
been thus injured. This plan of covering
with horse-dung has arisen from the same
fallacious idea as the choice of a Southern
aspect for the Winter beds, and is almost
as productive of loss to the gardener.
Besides which it forces unsuspecting
purchasers to eat in their ignorance food
flavored in a manner that would and
should create absolute nausea, if the truth
were known. If the use of this sub-
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CELERY. 89
stance as a covering were at all necessary
I should touch but lightly upon it, but
as it most emphatically is not, I protest
against it as a disgusting imposition
upon the consumer, as well as a serious
loss to the producer himself. No man
would be so insane as to bury his Winter
potatoes or turnips in this substance,
under the plea that his cellar was not
frost-proof. Why then should he "pro-
tect" celery, a vegetable of much more
delicate flavor and texture than either,
by placing above it, a thick layer of
manure, which contains a large amount
of substance ready to be washed down-
ward by the first rain !
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90 CELERY.
DIGGING FOR USE.
This can be done on any day, no mat-
ter how cold the air may be. Care must
be taken, however, to place it in a blanket
as it is dug to prevent its freezing ;for if
once frozen it can never be restored to
soundness again. This precaution is sel-
dom taken, and the natural consequence
is much damaged celery.' It does not
need that I should again describe the
process of washing and preparing celery
for the table; but I wish to say a few
words in regard to sending it home from
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CELERY. 91
market, and my city readers will do well
to note them.
It is frequently the case that although
one may select the very finest of bunches
in market, they become spoilt before the
purchaser is ready to eat them. This
results from either being too much ex-
posed to the light, or from being frozen.
Of course it will be understood that these
two evils should be guarded against, and
the celery, instead of being hung up at
the stands of the marketmen, and sent to
the purchaser quite unprotected, should
be covered with a thick damp cloth, both
in the market and when being sent home.
How it should be treated after reaching
there I have already described.
Thus, in detail, have I described the
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92 CELERY.
treatment of this most profitable crop, as
practiced by myself, after many years of
practical experiment. Of the importance
of the suggestions herein contained some
idea can be had, when we consider that
there are sold in the City of New York
alone, several millions of bunches every
year, and its consumption is constantly
on the increase. That it has, in some
measure, been regarded as an article of
luxury and beyond the reach of the poor,
is simply due to the uncertainty which
has attended its cultivation. I do not
doubt, in fact I know from personal expe-
rience, that sometimes, with even the
highest market prices, celery culture has
not paid its bare expenses. This is an
entirely unnecessary state of things, and
I confidently assert that if gardeners will
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CELERY. 93
fairly follow the directions laid down in
this unpretentious little treatise, they
will find celery fully as certain a crop as
turnips or potatoes, and more profitable
than either.
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OTHER HAND-BOOKS.
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OTHER HAND-BOOKS.
I propose to publish, at intervals, as myonerous engagements may permit, Hand-
Books on other culinary Vegetables, each
of which will contain facts of value, the
result of my own experience. Those
which I now have in view are treatises
on:
POTATOES.
How to raise a healthy Potato crop without
rot. The three different kinds of rot,
attacking the root and stalk shall be
described, and my mode of avoiding them13
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98 OTHER HAND-BOOKS.
be given. I will describe the mode of
keeping Potatoes through the Winter
without sprouting, and without impair-
ing their flavor. Also, where and how to
plant them;how much and what manure
they need;whether and when to use, cut
or whole seed;how many eyes should be
left on a set; and other particulars.
CORN.
How to raise a large crop of Sweet, Yellow,
or other kind of Corn every year, without
having it stricken with rust or any other
disease; how and when to plow; to
plant so as to make the plants come up
evenly ;to manure
;to hoe for the first
time;
to cultivate;
to hill;
to supply
the crop with moisture in severe drouths
without hand watering; to cure so as to
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OTHER HAND-BOOKS. 99
best ensure ripening; and to keep the
stalks throughout Winter.
CAULIFLOWERS.
How to raise Cauliflowers so that they
will all head; how to prevent their
running to seed; to preserve the root
against maggots ;to prevent clump-foot ;
and how to keep them through the Winter
without rotting.
CABBAGE.
How to raise any kind of Cabbage, in
hot-beds or the field, without having
them "damp-off" or become clump-footed;
how to prevent injury from maggots, lice,
or other insects; to prepare the soil;
manure; cultivate, harvest, and preserve
the crop.
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100 OTHER HAND-BOOKS.
TURNIPS.
How to raise Early Turnips, perfectly
clear, and free from maggots. The soil,
culture, and treatment to give them, and
how to best keep them over Winter.
In like manner I propose to treat the
Carrot, Beet, Parsnip, Eadish, Onion,
Cucumber, Melon, Squash, and the other
Vegetables in turn.
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HOME USECIRCULATION DEPARTMENT
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